Popcorn Crunch
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A buttery caramel popcorn crunch with pecans and almonds, broken into pieces after cooling. Dip or drizzle with chocolate if you like, and pack it for gifts.
Ingredients
- 2 quarts popped corn
- 1 1/2 cups pecan halves
- 2/3 cup whole almonds
- 1 1/3 cups sugar
- 1/2 cup light corn syrup
- 1 cup margarine
- Dipping chocolate (optional)
Equipment
- saucepan
- mixing bowl
- baking sheet
Directions
- Put the popped corn, pecans, and almonds in a large bowl.
- In a saucepan, bring the sugar, corn syrup, and margarine to a boil, then cook for 10 to 15 minutes, stirring constantly, until it turns a light caramel color.
- Take it off the heat, stir in the popcorn and nuts, and spread on a lightly greased cookie sheet.
- Let cool completely, then break into pieces.
- If you like, dip or drizzle with melted chocolate and let it set.
Notes
Airtight in a cool, dry place up to about one week.
Nutrition
Serving: 24g | Calories: 124kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8.6g | Saturated Fat: 3.3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 39mg | Potassium: 38mg | Fiber: 0.9g | Sugar: 10g | Vitamin A: 147IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 40 pieces; popped corn counted as air-popped popcorn, margarine counted as butter. Brands and portions vary, so use it only as an approximation.